How long does it take to cook the fungus for a few minutes to cook, and how long does the fungus nee

3-5 minutes.

Generally, fresh or soaked fungus is recommended to boil for 3-5 minutes after boiling water before eating. The fungus should be eaten as thoroughly as possible, and eating the cooked fungus usually does not cause people to have uncomfortable symptoms. Most of the fungus is dry fungus, which does not have toxins, but if the fungus is not soaked in advance, it will be difficult to cook, and the texture of the fungus may be hard due to undercooking, and gastrointestinal discomfort symptoms such as indigestion will occur after eating.

About 2-3 minutes.

Put the black fungus in boiling water and cook for about 2-3 minutes before serving. It is not recommended to cook the fungus for too long. If the vitamins and some bioactive substances in black fungus are cooked for too long, a part of them may be lost, affecting the nutritional value of black fungus.

Black fungus is a nutritious fungal food. Black fungus is non-toxic after exposure to the sun and soaking. However, if the inner ear of the wood is cooked for too long, it will lose its crispy texture and become soft and sticky, reducing the taste of eating.

It can be used for cold or hot stir-frying of black fungus, and it is especially recommended to take it intensively after decoction, which helps to better absorb black fungus polysaccharides.

In fact, simply fried black fungus does not make him mature. It is important to soak well in advance. It is recommended to soak in cold water for 2 hours.

Adding a small amount of starch to the water can help remove impurities and sediments on the surface of the black fungus, and then wait for the black fungus to absorb water, naturally expand and penetrate, and then remove the roots of the black fungus, and then rinse it with cold water.

Extended information: Black fungus is not only smooth and delicious, but also nutritious. It enjoys the reputation of "vegetarian meat", "king of vegetarian food", and is a well-known tonic. 、

According to the survey and analysis, every 100 grams of fresh black fungus contains 7 grams of protein, fat, carbohydrates, 7 grams of fiber, as well as thiamine, riboflavin, niacin, carotene, calcium, phosphorus, iron and other vitamins and minerals.

Among them, iron is the most abundant. Each 100 grams of fresh black fungus contains 185 mg of iron, which is more than 20 times higher than celery, which has the highest iron content in leafy vegetables, and nearly 7 times higher than pork liver, which has the highest iron content in animal foods. Therefore, it is known as the "iron-blooded champion" in cuisine.

In addition, black fungus protein contains a variety of amino acids, including lysine, leucine and other essential amino acids, which have high biological potency.

Black fungus is a colloidal fungus that contains a lot of gum. It has a good lubricating effect on the human digestive system, can eliminate the residual food and indigestible fibrous substances in the gastrointestinal tract, and can dissolve foreign substances such as wood residue and dust that have been eaten by mistake. Therefore, it is the preferred health food for cotton spinning workers and workers engaged in mining, dust prevention, and road protection.

Fungus boil for 3-5 minutes and cook.

Fungus is easy to cook a kind of food, it needs to be soaked for 30 minutes before cooking, generally boiled in water for about three minutes can be eaten, long-term tissue is easy to lead to the loss of nutrients of fungus, and fungus can play a laxative, and beauty effect.

About 2-6 minutes. Thin leaves can be boiled for 2-3 minutes, if the foamed thick fungus needs to be boiled for about 5-6 minutes. The fungus can be cultivated artificially in the wild, and the seeds are solid ear-shaped, leaf-shaped or cup-shaped, thin, wavy edges, 3-10 cm wide, about 2 mm thick, and fixed to the substrate with a short stalk or a narrow attachment part on the side.

The color is dark and brown, the texture is soft, the taste is delicious, it can be vegetarian and meaty, and it is rich in nutrition. <

About 2-6 minutes.

If the leaves are thinner, boil for 2-3 minutes, if it is a light fungus, it is actually the kind of thick fungus after foaming, it needs to be boiled for about 5-6 minutes, the fungus is boiled for a long time, as long as it is not a long standby, it is generally not toxic.

The water is boiled in 2-3 minutes and cooked.

The texture of the fungus is crisp and tender, it is relatively easy to cook food, the cooking time is about the same as the green vegetables, the general soaked dried fungus is boiled in the pot after the water, continue to cook for 2-3 minutes, and the water boils again, it means that the fungus is cooked and can be eaten, and it should not be boiled for too long, otherwise the taste and nutrition will be reduced.

fungus 2 How to tell if the fungus is ripe or not.

1. Look at the hardness and softness.

The freshly soaked fungus is slightly harder, and after cooking, the fungus will become slightly softer and more elastic.

2. Tasting. Unripe fungus is jerky and dry, while ripe fungus has a faint aroma of mushrooms, and the texture is crisp and chewy, but some varieties have a slightly softer texture.

Fungus 3 Can fungus be poisoned if it is not cooked.

Poisoning is possible.

If the fungus that has been soaked for too long or the fresh fungus is not cooked and eaten, the eater is likely to have abdominal pain, vomiting, dizziness, vomiting and other poisoning symptoms later, and it is also possible that some people have good gastrointestinal digestion function, and it is okay to eat the unripe fungus, but it is best not to eat the unripe fungus to avoid health risks.

If you have eaten the unripe fungus and have the above uncomfortable symptoms, it is recommended to seek medical attention as soon as possible.

Fungus 4 Can you still eat fungus after boiling for a long time?

It is not recommended to eat. Although there are no toxic ingredients in the fungus that has been boiled for a long time, there are many active substances in the fungus food, which has a lot of active substances after a long time of cooking, and the taste of the fungus itself is crisp and tender, but it will become soft and sticky after cooking for a long time, so the time of cooking the fungus must be grasped well.

The fungus is generally cooked after boiling for two to three minutes.

If you are afraid of undercooking, you can cook it a little longer. Before boiling, you can also put it in warm water to soak it, and then put it in boiling water to blanch it and then eat it cold, or you can eat it after stir-frying, and wash it several times with running water after soaking, so as to reduce pesticide residues.

Fungus, also known as cloud fungus and mulberry fungus, is an important edible fungus in China, with a wide range of natural distribution and artificial cultivation. The fungus has a soft texture, a delicate taste, a delicious taste, a special flavor, and is rich in protein, fat, sugar and a variety of vitamins and minerals, with high nutritional value, and modern nutritionists praise it as "the meat of the vegetarian". The nutritional value of fungus is comparable to that of animal foods, and it is extremely rich in iron and vitamin K.

Growth habits of fungus:

It is parasitic on the shady and decaying trunks of trees, and grows on the decaying wood of more than 120 kinds of broad-leaved trees such as oak, poplar, ficus, and locust; It can also grow on the vigorous silver and apricot trees. The artificial cultivation is mainly basswood and bag material, and the artificial cultivation is based on basswood and bags, and the growth in humid areas is more. The storage temperature of fungus is 0, and the relative humidity is more than 95%.

Because it is a colloidal edible mushroom, the texture is soft and easy to stick into stiff lumps, so it needs to be ventilated in a timely manner.

The fruiting body of the fungus is thin and elastic, gelatinous, semi-transparent, concave, often ear-shaped or ring-shaped, and gradually becomes leaf-shaped. The base is narrowed into the root of the ear, the surface is smooth, or there are vein-like wrinkles, the diameter is generally 4 cm to 10 cm, and the large can reach more than 12 cm. After drying, it shrinks strongly, and the upper surface sub-solid layer becomes dark brown to nearly black, and the lower surface is dark grayish-brown with very short hairs.

About 3 minutes. The fungus texture is crisp and tender, it is relatively easy to cook food, the cooking time is about the same as the green vegetables, the general soaked dry fungus is boiled in the pot after the water, continue to cook for 2-3 minutes, such as waiting for the water to boil again, it means that the fungus is cooked and can be eaten, and it should not be boiled for too long, otherwise the taste and nutrition will decline, if the fungus is boiled more, it is recommended to extend the time slightly. Fungus is also known as black cabbage cloud fungus, fungus of the family Agaricaceae.

This fungus is mainly produced in Zhejiang, Heilongjiang, Jilin, Fujian, Taiwan, Hubei, Guangdong, Guangxi, Sichuan and Guizhou in China. Fungus: Mycelium is composed of colorless and transparent, transverse and branched tubular hyphae, fan-shaped; The silver spine of the fruiting body of the fungus is often ear-shaped or ring-shaped, gradually turning into a leaf-shaped, and the base is narrowed into the root of the ear, and the surface is smooth, or there are vein-like wrinkles; After drying, it shrinks strongly, and the upper surface sub-solid layer becomes dark brown to nearly black, and the surface of the lower field fiber is dark grayish-brown with very short hairs.

It is parasitic on the damp and decaying trunks of trees, and grows on the decaying wood of more than 120 kinds of broad-leaved trees such as oak, poplar, ficus, and locust.

Precautions and how to do it are as follows:

If you are a professional chef, or a person who often cooks, you know that you need to soak the fungus for about 2 hours before cooking, and you can also add a small amount of starch to the water to soak, which can more effectively remove the magazine and sediment on the surface of the fungus, and then you can cook after the fungus absorbs enough water and expands naturally. Therefore, dried fungus must be soaked in water before cooking, which is a necessary step.

I remember when I was an apprentice, before I became a chef and stir-fry, the head chef specially told us that when soaking the fungus, we should never soak it for too long, not more than 2 hours at most. Because if the soaking time is too long, it is easy to let the nutrients dissolve in water and lose, after soaking, you should rinse with water several times, which will be cleaner.

In addition, there are a few extra things to pay attention to when cooking fungus:

1. The fungus that is cooked for more than 10 hours can not be eaten, and the cooked fungus should generally not exceed ten hours, and the time should be shorter when the temperature is high.

2. After soaking the fungus for more than 10 hours, it cannot be eaten after the dry fungus is soaked in water, and the bacteria begin to multiply and produce harmful substances, so try not to leave the fungus overnight, or not to pour it out, or put it in the refrigerator without a fresh-keeping bag.

3. Fresh fungus should be treated well and the fresh fungus that has not been dried contains a porphyrin light-sensitive substance, which will have an impact on the human body, and the solution is very simple, because this substance melts in water, so it can be blanched before eating.

Remember that when choosing fungus, you must choose small flowers, which are relatively dry in texture and smell without special odors. If there is a taste similar to sulfur, then try not to buy it and do not eat it.

Generally, the larger the dried black fungus, the cheaper, and the smaller the flower, the more expensive. Finally, it is recommended that you soak as much fungus as you eat, and if you can't finish it, you should pour it out directly, because if you soak it for too long, the fungus that stays overnight may produce toxins, which is harmful to your health. Therefore, food safety is always the first place, and we must not be careless.

2-3 minutes.

The fungus is generally cooked after boiling for two to three minutes. After the fungus is soaked in water, if it is eaten directly as a dish, the taste will not be particularly good, and boiling the fungus can solve this problem. Boil the fungus in boiling water for two to three minutes is a more suitable time.

If the fungus is boiled for a short time, the fungus will become hard and the bacteria in the fungus will not be killed well.

If it is boiled for too long, the fungus will become soft and rotten, and the taste will not be particularly refreshing, and the original flavor of the fungus will be lost. Therefore, cooking the fungus in boiling water for two to three minutes ensures nutrition and guarantees the taste. However, if the fungus is boiled and eaten, then the boiling time can be correspondingly longer, as long as the fungus does not become soft and broken.

Soak the fungus before boiling

Soak the fungus for 2 hours and you're good to go. Soak the fungus in cold water, add a small amount of starch to the water to help remove impurities and sediment on the surface of the fungus, and then wait for the fungus to absorb water and naturally expand and penetrate, soak for about 2 hours, remove the roots of the fungus, and then rinse it with cold water.

In addition, you can also use rice washing water to soak the fungus, which can make the fungus fat, soft and delicious. However, in winter, when the temperature is low or when you need to use it urgently, you can use warm water to quickly soak the fungus, but the water absorption of such fungus is relatively poor, which will reduce the edible taste of the fungus.

2 3 minutes or so. Fungus is a very nutritious fungal food that can be cooked very easily, and it can be cooked by boiling it in water for 2 to 3 minutes. If the time is too short, the surface of the fungus may still carry bacteria, and regretting the use will cause physical discomfort.

However, if the fungus is boiled for too long, the fungus will lose its original taste and become soft and sticky, so it is necessary to pay attention to the time when boiling the fungus. The fungus can be cooked by boiling water for about 2 to 3 minutes. The fungus is a very nutritious fungal food, which can be easily cooked, and the fungus can be cooked by boiling it in water for 2 to 3 minutes.

If the time is too short, the fungus may still carry bacteria on the surface, and regretting the use will cause physical discomfort. However, boiling the fungus for too long will make the fungus lose its original taste and become soft and sticky, so pay attention to the time when boiling the fungus, not too long, not too short.